A hearty and colourful salad you can enjoy warm or cold.
1 kg yams, washed and trimmed at end
1 tbsp oil
generous drizzle apple syrup, we used Chantal Organics New Zealand Apple Syrup
1 tsp ground ginger
3-4 medium sized red onions, sliced
2 cloves garlic
splash of balsamic vinegar
zest and juice of 1/2 lemon
oil for drizzling, we used Chantal Organics Extra Virgin Olive Oil
salt and freshly ground pepper, to taste
100g feta, cubed
handful fresh parsley leaves, torn
Preheat the oven to 200°C.
Place yams in a bowl with a generous drizzle of apple syrup, a splash of oil and the ground ginger. Toss to coat the yams and tip into an oven dish. Put in oven to roast for 20 minutes.
Put the chopped onions, garlic, balsamic vinegar and lemon zest into the bowl and toss to coat before adding it to the yams in the oven dish. Return dish to the oven for a further 15 minutes, until everything is cooked but still firm.
Remove from the oven and arrange yams with the red onions on a serving dish. Season with salt and pepper and toss through parsley and feta.
This salad can be eaten hot, warm
or cold. Serves 6.